Beef, Black Bean and Cashew Nut Stir Fry with Steamed Jasmine Rice and Greens

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. Or use a rice cooker if available.

Finely slice porterhouse steak, discard any sinew or thick fat. Cut broccoli into small florets. Trim tops from sugar snap peas and remove strings. Peel and slice brown onion into thin wedges. Cut pak choy into quarters lengthways..

Heat a wok or fry pan until very hot. Add 1 tsp of oil and sear half the meat for 1 minute and set aside to rest. Repeat with remaining beef.

Wipe out pan and return to medium high heat. Add a drizzle of oil, stir fry the onion and crushed ginger for 1 minute. Add green veggies and stir fry for 2-3 minutes until just tender. Add the black bean & oyster sauce mix and cashew nut pieces and cook for a minute or two before adding the beef back in. Stir well to combine and turn off the heat.

Serve the rice in bowls and top with the beef stir fry.

In a medium pot, bring 1¹⁄₂ cup water to a boil. Stir in the jasmine rice, cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water. Or use a rice cooker if available.

Finely slice porterhouse steak, discard any sinew or thick fat. Cut broccoli into small florets. Trim tops from sugar snap peas and remove strings. Peel and slice brown onion into thin wedges. Cut pak choy into quarters lengthways..

Heat a wok or fry pan until very hot. Add 1 tsp of oil and sear half the meat for 1 minute and set aside to rest. Repeat with remaining beef.

Wipe out pan and return to medium high heat. Add a drizzle of oil, stir fry the onion and crushed ginger for 1 minute. Add green veggies and stir fry for 2-3 minutes until just tender. Add the black bean & oyster sauce mix and cashew nut pieces and cook for a minute or two before adding the beef back in. Stir well to combine and turn off the heat.

Serve the rice in bowls and top with the beef stir fry.